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MOMCHILOVA, Maria Marianovna
5  Ergebnisse:
Personensuche X
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1

Effect of functional ingredients and vegetable oils on the ..:

Valkova-Yorgova, Katya ; Gradinarska-Ivanova, Dilyana ; Momchilova, Maria Marianovna
Food Science and Applied Biotechnology.  6 (2023)  1 - p. 13 , 2023
Link: https://doi.org/10.30721..
 
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2

Emulsion and inulin stability of meat pate with reduced fat..:

MOMCHILOVA, Maria Marianovna ; PETROVA, Todorka Valkova ; GRADINARSKA-IVANOVA, Dilyana Nikolaeva.
Food Science and Technology.  41 (2021)  4 - p. 980-986 , 2021
Link: https://doi.org/10.1590/..
 
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3

Emulsion and inulin stability of meat pate with reduced fat..:

MOMCHILOVA, Maria Marianovna ; PETROVA, Todorka Valkova ; GRADINARSKA-IVANOVA, Dilyana Nikolaeva.
10.1590/fst.27420.  , 2020
Link: http://www.scielo.br/sci..
 
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4

Emulsion and inulin stability of meat pate with reduced fat..:

Maria Marianovna MOMCHILOVA ; Todorka Valkova PETROVA ; Dilyana Nikolaeva GRADINARSKA-IVANOVA.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005025204&tlng=en.  ,
Link: https://doi.org/10.1590/..
 
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5

Emulsion and inulin stability of meat pate with reduced fat..:

Maria Marianovna MOMCHILOVA (10464377) ; Todorka Valkova PETROVA (10464380) ; Dilyana Nikolaeva GRADINARSKA-IVANOVA (10464383).
https://figshare.com/articles/dataset/Emulsion_and_inulin_stability_of_meat_pate_with_reduced_fat_content_as_a_function_of_sterilization_regimes/14318252.  , 2020
Link: https://doi.org/10.6084/..
 
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